BBQ Turkey Sandwich-shred Turkey and pour your favorite GF BBQ Sauce over it(I like Bone Suckin Sauce from JonesandBones.com). Heat in a pot until it is simmering. Toast your GF bun(I love Schar baugettes or rolls made in Italy sold at the Beehive in San Jose, CA). Slice the bun in half and pour the BBQ Turkey over it, roll up those sleeves and have lots of paper towels!

Ultimate Turkey Sandwich: Gluten-Free bread, cranberry sauce, Kite Hill(almond cream cheese, plain or chive) or organic mayonnaise. This was served in a Victorian House Restaurant I worked at as a teenager-originally with regular cream cheese on Brioche bread! Yummy!

The not so classic Hot Turkey Sandwich: Gluten-free bread(toasted), hot mashed potatoes, hot sliced Turkey, hot Gravy and cold cranberry sauce! Now that is what I call comfort food!

Turkey Stock: Put Turkey carcass into a large stock pot, add celery hearts/stalks, carrots, onion, bouquet garni(thyme, parsley, peppercorns) tied in cheesecloth or loose. Bring to a boil, scoop foam off the top with laddie. Turn down to a simmer and cook uncovered for 1 hour. Season with sea salt and pepper to taste. Strain and store stock in mason jars in the refrigerator for a few days or freeze(leave 1/2 inch of room at top to expand). Use within one day to make Turkey Soup. Scrape off all meat for Turkey soup etc…discard all bones and vegetables and bouquet garni.

Turkey Soup: Bring stock to a boil and add sliced carrots and any vegetables you like(cooking times will vary-softer vegetables cook faster). Turn down to a simmer and cook until vegetables are fork tender, not mushy. Add Turkey, top with fresh chopped parley or herbs and serve immediately. You can also add cooked rice or cooked quinoa/rice pasta such as penne or fussilli. Do not attempt to cook the rice or pasta in the stock as it will be too starchy.

Gobble, Gobble, who knew there were so many things you can do with Turkey? Hope you love these ideas and have fun with them. Many thanks to all of you who continue to support me and read my blog…please pass the word. Remember my cookbook is now available on my blog through Pay Pal-makes a great holiday gift.

MY FAVORITE GLUTEN-FREE BREADS: Bread SRSLY Sourdough Rolls & Bread(sorghum sourdough made in San Francisco! Toast well), Schar Baguettes, Arise Bakery Baguettes(Light Sorghum & Millet or Dark Seeded Teff ) made in Humbolt, CA, Canyon Bakehouse Foccacia(toasted) or sliced breads, Silver Hills Sorghum sliced(must toast and is dense). I bake all of the above bread that are not sliced in the oven at 350 for 10 minutes, cool and slice. I use a dedicated gluten-free toaster for sliced bread and rolls. Enjoy and let us know your favorites!

SURPRISE: I have developed a yeast-free Savory Quick Bread recipe & a raw dehydrated nut or seed bread in my upcoming ecookbook, No Gluten, No Dairy, No Sugar, No Problem!

Enjoy your time off and remember to take care of your body, mind and spirit. Wishing you many blessings, love, joy, peace and good food in 2017. I have been working hard on a NEW COOKBOOK that I aim to release in early 2017! It’s an ecookbook with videos!!!!!!